Fairy tale eggplants are sweet, creamy, and never too seedy. Use them if you see them. They get simply roasted here, then served over a creamy cashew sauce that’s brightened with lime juice—make the sauce once, and you’ll want to use it on roasted vegetables year-round.

Keep an eye on the vegetables as they glaze at the end—the honey can burn if given the chance. Cooking the chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp up the skin.

Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.